Best 18 Parmesan Salmon Recipes

PARMESAN CRUSTED SALMON RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a medium bowl, mix the parmesan crust ingredients.
• In a separate bowl, whisk egg. Dredge the salmon in the egg, then parmesan.
• Lay the salmon on a baking sheet. Lay asparagus beside the salmon. Drizzle with olive oil, then season with salt and pepper.
• Bake for 10-12 minutes.
• Enjoy!

ALMOND-CRUSTED PARMESAN SALMON RECIPE BY TASTY

Steps:

• Mix breading ingredients together in large bowl. Set aside.
• *NOTE: You can crush almonds by pulsing them in a food processor or high-speed blender, or by carefully cutting almonds with a sharp knife.
• Whisk egg in a separate bowl.
• Dredge the salmon in the egg, then the breading mixture.
• Heat olive oil in a skillet on medium heat.
• Once the pan is ready, add the salmon and let cook on one side for 3-4 minutes until golden brown. Flip and cook for an additional 2-3 minutes on the other side.
• Serve salmon with a side of your favorite veggies. We used asparagus.
• Enjoy!

PARMESAN CRUSTED SALMON

Steps:

• In a shallow, medium bowl mix Parmesan cheese, Italian seasoned bread crumbs, tarragon and dill.
• In a medium saucepan over medium heat, blend white wine, teriyaki sauce, butter, red onion and garlic. Cook and stir until onions are tender.
• Press one side of each salmon steak into the Parmesan cheese mixture. Place steaks crust side up in saucepan with white wine mixture. Cook over medium high heat until most of the liquid is reduced, 10 to 15 minutes, then flip with a spatula. Continue cooking until crust is golden brown and fish is easily flaked with a fork.

BASIL PESTO SALMON PARMESAN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pull out any salmon bones with pliers. Slice salmon into 5 equal portions. Place salmon skin side-down on a sheet of aluminum foil. Transfer to a large baking pan. Season salmon with salt and pepper; loosely cover with foil.
• Bake in the preheated oven for 10 minutes.
• Remove baking pan from oven and uncover. Smear pesto over each portion of salmon. Sprinkle with Parmesan cheese. Continue baking, uncovered, until cheese is melted, about 10 minutes.
• Whisk butter and lemon juice together in a small bowl. Drizzle over salmon.

ROASTED WILD SALMON WITH TOMATOES, BASIL, AND CAPERS, PARMESAN-CRUSTED CAULIFLOWER, AND RICE

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• Season salmon with salt and pepper. Brush lemon and herb seasoning all over both sides of salmon.
• Place salmon on prepared baking sheet. Arrange cauliflower on another baking sheet, spray with cooking spray and sprinkle with Parmesan. Roast 15 minutes, until fish is fork tender and cauliflower is golden brown and tender.
• In a medium bowl, combine tomatoes, basil and capers. Season, to taste, with salt and pepper.
• Serve 4 of the salmon fillets with tomato mixture spooned over top. Serve half of the rice and all of the cauliflower with this meal. Reserve extra salmon fillets and extra rice for other meals.

PARMESAN ENCRUSTED SALMON FILLET

Steps:

• Preheat your oven to 375 degrees Fahrenheit.
• Place the salmon fillet on a small baking sheet. Season the fillet with the Italian seasoning, garlic, and salt.
• Grate the Parmesan cheese directly onto the salmon until there is a good, thick layer on top. This is usually about 1/2 cup.
• Put the baking sheet in the oven for 10-20 minutes, until the salmon fillet is fully cooked. The Parmesan cheese on the top should harden into a crispy layer.
• Allow a moment to cool, then serve and enjoy.

BAKED SALMON WITH PARMESAN HERB CRUST

Steps:

• Preheat oven to 425º F. Line rimmed baking sheet with parchment paper which serves to keep the fish moist and make for easy cleanup.
• Wash the salmon filet and pat dry with paper towels. Sprinkle both sides of the fish with salt and pepper. Place salmon, skin side down, onto lined baking sheet. Cover salmon with another piece of parchment paper.
• Bake salmon for 10 minutes. While it bakes, stir all remaining ingredients together in a small bowl.
• Remove salmon from oven and discard top piece of parchment paper. Top the salmon with herb and cheese mixture. Return to oven uncovered and bake until the internal temp registers 135º F. The Parmesan cheese should be melted and golden brown.
• Remove the fish and let it rest for 5 minutes before serving.

PARMESAN CRUSTED SALMON

Steps:

• Preheat oven to 375*.
• Cut fillet into 4 pieces.
• Rinse and pat dry.
• Grease baking sheet. (I cover with foil and use a little olive oil. It makes clean up a breeze!).
• Lay fillet pieces on prepared sheet, skin down.
• Combine all remaining ingredients and mix well.
• Slather entire mixture on top of fillet pieces.
• Bake in preheated 375* oven for 15 minutes or until done. This depends on thickness.
• Serve with your favorite sides!
• Note: Since there are only 2 of us, I prepare this in my toaster oven. It works great!

PARMESAN BAKED SALMON

Steps:

• Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Coat a 2-quart square or rectangular baking dish with nonstick cooking spray. Set aside.
• In a small bowl stir together mayonnaise dressing, Parmesan cheese, the green onions, and the Worcestershire sauce. Spread mayonnaise mixture over fish fillets evenly, about 1/4 inch thick.
• Bake, uncovered, in a 450 degree oven just until fish flakes easily with a fork (allow 4 to 6 minutes per 1/2inch thickness of fish).

LEMON AND PARMESAN CRUSTED SALMON

Steps:

• Heat oven to 375ºF. Spray shallow baking pan with cooking spray.
• Pat salmon dry with paper towel. Place salmon skin side down in pan; brush with 1 tablespoon of the butter and sprinkle with garlic salt.
• Mix bread crumbs, Parmesan cheese, green onions, lemon peel and thyme in small bowl. Stir in remaining 1 tablespoon butter. Press bread crumb mixture evenly on salmon fillets.
• Bake uncovered 15 to 25 minutes or until salmon flakes easily with fork. Serve immediately in a bed of cooked spinach, rice or pasta.

SALMON WITH PARMESAN, GARLIC AND HERB CRUST- USE CHICKEN OR PORK

Steps:

• Heat oven to 400. Lightly coat your baking dish with non-stick spray (I always use olive oil in a Misto- love those things).
• In a food processor, mince the garlic clove then add the parsley and pulse until combined, about 15 seconds. Add the bread, cheese, oil, salt and a few grinds of black pepper. Pulse until well combined.
• Arrange the fish or meat in the baking dish. Spread with mustard then pat the crumbs on top of each one.
• Bake until browned and cooked through-
• 20 min or so for salmon.
• 15 min or so for flounder.
• 25 min or so for chicken.
• 30 min or so for pork.
• Cooking times will depend on the thickness of your fillets.

PARMESAN SALMON

Steps:

• Combine first 4 ingredients in small bowl, adjusting Worcestershire sauce to taste. (I use the regular Worcestershire sauce but I think the White Wine sauce is simply to look nicer!).
• Mix until smooth.
• Spray baking pan with nonstick spray.
• Place salmon fillets on pan and coat with mayo mixture.
• Bake at 450°F for 12-15 minutes or until fish flakes easily when tested with a fork.

CREAMY PARMESAN SALMON FILLET

Steps:

• Preheat the oven to 400 F (190 C).
• In a small bowl combine all ingredients except the salmon and mix well.
• Spread mayonnaise mixture over the top of the salmon covering all the meat.
• Place salmaon skin down,on a parchment lined baking sheet and cook for 25-30 minutes until the fish flakes with a fork and the top is golden brown.

PANKO PARMESAN SALMON

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking pan.
• Place salmon fillets into the baking pan and sprinkle evenly with lemon juice. Season with salt and pepper.
• Combine panko, Parmesan cheese, olive oil, Italian seasoning, and garlic powder in a bowl. Sprinkle mixture evenly over the salmon.
• Bake in the preheated oven until topping is lightly browned and salmon flakes easily with a fork, 15 to 20 minutes.

SALMON WITH PARMESAN CRUST

Steps:

• Spray 9x13 baking pan with cooking spray, such as Pam.
• Mix together garlic, onion, mayo, and lemon pepper in a food processor.
• Place, milk, mayo mixture, and cheese in 3 separate bowls.
• Dip each piece of salmon first in the milk, then in the mayo mix, and then the cheese.
• Place skin side down in baking dish.
• Sprinkle any remaining cheese over the fish.
• Bake at 350 degrees for 30 minutes.

PARMESAN SALMON FILLETS

Steps:

• In a large bowl, gently toss the compote ingredients. Cover and let stand at room temperature for 1 hour., In a shallow bowl, whisk the egg and milk. In another shallow bowl, combine bread crumbs and Parmesan cheese. Pat salmon dry with paper towels. Dip in milk mixture, then coat with crumb mixture. In a large nonstick skillet, cook the salmon in oil over medium-high heat until fish flakes easily with a fork, turning once. Serve with compote.

LEMON- AND PARMESAN-CRUSTED SALMON

Steps:

• Heat oven to 375ºF. Spray shallow baking pan with cooking spray. Pat salmon dry with paper towel. Place salmon, skin side down, in pan; brush with 1 tablespoon of the butter. Sprinkle with salt.
• Mix bread crumbs, cheese, onions, lemon peel and thyme in small bowl. Stir in remaining 1 tablespoon butter. Press bread crumb mixture evenly on salmon.
• Bake uncovered 15 to 25 minutes or until salmon flakes easily with fork. Serve immediately.

PARMESAN CRUSTED SALMON

Steps:

• Lightly season the salmon with salt and pepper. Generously coat 1side of the salmon with the finely grated Parmesan. In a non-stick saute pan, add approximately 3 tablespoons vegetable oil and place over high heat. When the oil is hot, carefully place the salmon in the pan cheese side down. Turn temperature down to medium heat and allow the salmon to cook about 4 minutes before flipping over. The idea is to form a nice crispy, lightly brown crust. Turn salmon and allow to cook another 3 or 4 minutes. Remove from pan and set aside in a warm place until plating.
• Sun-Dried Tomato Pesto Paste:
• In a blender or food processor, add the sun-dried tomatoes along with their oil, the garlic cloves, and 1/4 cup of extra-virgin olive oil. Process the mixture on high speed approximately 1 minute until almost smooth. The mixture should be slightly chunky. Season with salt and pepper, to taste.
• Basil Pesto
• In a blender or food processor, place the extra-virgin olive oil and garlic clove. Process until smooth. Add the basil leaves, and process for about 1 minute until mixture is relatively smooth. Add the Parmesan and process again until fully incorporated. Season the pesto with salt and pepper, to taste.
• To plate:
• Place a small mound of mash potatoes in the center of the plate. Place the asparagus on top of the mashed potatoes at an angle. Then put the salmon nicely on the plate, overlapping the asparagus. Drizzle the plate with both pestos and garnish the plate with the Parmesan crisp by securing it in the bed of mashed potatoes.
• Preheat the oven to 350 degrees F.
• Heavily grease a cookie sheet (parchment paper is optional, but if using parchment, make sure it is heavily greased). In a 5-inch diameter circle, sprinkle the coarsely grated Parmesan. Make sure there is just enough to fill the circle, don't over do it! Place in oven and bake for approximately 8 minutes, or until golden brown. Remove from oven and allow to cool before lifting from cookie sheet. Be extremely gentle with them they are very brittle when cool.
• Cut off about 2 inches of the ends of the asparagus, as they tend to be very coarse and tough. Blanch asparagus in boiling, well-salted water until tender. Shock them in ice water to keep them from cooking any further and hold them until you are ready to plate. Right before plating, in a saute pan over a low flame, melt the butter with the asparagus. Once the asparagus are hot, season with salt and white pepper.
• Place the potatoes in cold, salted water over high heat. Cook thoroughly and strain. In a separate pot, heat heavy cream and butter. Using a potato masher, mash potatoes. Slowly incorporate the cream and butter mixture. Season with salt and white pepper, to taste.